Why Catering to Vegan Guests Matters for Restaurants & Hotels

In this episode, learn why welcoming vegan guests can benefit your hotel or restaurant. Meredith Marin, CEO of Vegan Hospitality, explains how most vegans were once traditional guests and highlights the 'veto vote' phenomenon—where the vegan in the group often decides where everyone eats. Marin also discusses the potential profit margins from whole food, plant-based dishes, and the importance of proper menu labeling and staff training. Discover the value of a well-thought-out vegan guest strategy and how it can enhance overall guest satisfaction and sustainability goals. Whether you're skeptical or ready to dive in, this episode offers practical insights and solutions to attract and cater to vegan guests effectively.

Chapters
00:00 Introduction
00:51 Understanding the Vegan Guest
02:11 The Veto Vote Phenomenon
03:54 Market Data and Opportunities
04:59 Profit Margins and Vegan Options
08:14 Health, Sustainability, and Ethics
11:20 Developing a Vegan Guest Strategy
23:01 Certification and Industry Standards
29:03 Future of Vegan Hospitality